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Monday, February 09, 2009

I promised you that I would share this yummy potato side dish that went with our roast lamb dish and here it is. This roasted aioli potato side is so popular that every time I make it, I end up having to double or even triple the recipe. Also, I always get requests for the recipe so here it is finally!

Try, Try Again

I first tried this roasted aioli potatoes dish at my friend, Felicia's house. It was so tasty that there wasn't very much left when dinner was done. I, of course, had to ask for the recipe. I've adapted it a lot since then because I find that there is just too much fat in it for my liking. (The original recipe calls for olive oil, butter AND mayonnaise!)

Still, cutting off some of the fat does not compromise its flavor. After trying different variations, I find that it doesn't really need the butter (although butter is so yummy and I really wanted to have a reason to keep it in there) and believe it or not, it really does need the mayo.

No Skimping

Also, even though I'm giving you measurements for the recipe, I typically eyeball my ingredients (big pinches of kosher salt to make sure that the potatoes are covered, a couple of circles of drizzled olive oil, etc). It's pretty forgiving and if you find that your coating of ingredients seem much for the amount of potatoes, feel free to add more potatoes (trust me, you won't have much leftover or if you do, they still taste wonderful the next day).

Please don't skimp on the garlic and herbs in this dish. They really make this dish (plus an aioli is certainly not complete without garlic!). I must say, I love the convenience of Gourmet Garden's herbs and spices for this dish. They take the hard work out of making it and when I have last-minute guests, I can still easily whip this roasted potatoes together. Just squeeze out the garlic, the parsley and the basil and throw in all the other seasonings and you have a wonderful side that you can proudly serve your guests.

Adding Gourmet Garden Parsley to Aioli Potatoes

A word on the potatoes--I find that fingerling potatoes taste really yummy with this but I've also made it using Red potatoes (if you can find the smaller sized ones, even better). And if you can find organic potatoes, they are worth getting. They taste worlds better than non-organic potatoes (I didn't believe that organic potatoes could taste so amazing until I had some).

Method 1. Preheat oven to 375 F. 2. Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin. 3. In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients. 4. Place potatoes in roasting pan uncovered.

5. Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.

6. Remove and garnish with parmesan and extra parsley if you want (I normally don't bother and they are still absolutely fabulous).

I've seen the tubes of herbs in the market, but have never tried them. I must admit that parsley looks beautifully green, so maybe I'll give it a shot. I love roasted potatoes and garlic together -- it's a combination made in heaven.